Jeb Dunnuck 94
The old vine cuvee, the 2018 Chateauneuf du Pape Vieilles Vignes Elisabeth Chambellan is 88 Grenache, 10 Syrah, and 2 Mourvedre that comes mostly from more pebbly soils and is brought up in a mix of foudres, concrete, and stainless steel. It too has an old school, classic bouquet of peppery garrigue, orange blossom, dried flowers, and Provencal spices as well as a great core of both red and black fruits. Playing in the medium to full-bodied end of the spectrum, it offers terrific balance, plenty of mid-palate depth, and an outstanding finish. I like it today, but it will certainly evolve gracefully for 10-15 years.
by Jeb Dunnuck, JD, 2020.
A long time before all this, our vineyard belonged to the Chambellan family. In 1777, my ancestor, Jean-Louis Boisson, married Elisabeth Chambellan and so became vine-grower in Chteauneuf du Pape. Since then, we have had parcels that have remained in the family, without there being any exchange or sale. The vines which are still there now are over 100 years old and produce an outstanding wine. The oldest parcel was planted in 1906. As a tribute and thanks to Elisabeth, we are today vine-growers from father to son and daughter.
The color is ruby red with blue highlights. A very intense nose of ripe fruits, cherry and blueberry jam, delicately spiced (sweet pepper), generous and harmonious. The mouth is full and rich with nice freshness. Very nice persistence, the tannins have great finesse all the while being remarkably well structured. A great and generous Chteauneuf du Pape, elegant and complex.
Jean-Pierre Boisson, former long-serving mayor of Chteauneuf-du-Pape, runs Domaine Pre Caboche with his children Emily & Nicolas. Members of the Boisson family have been both winemakers and blacksmiths for generations. The family nickname of Caboche derives from the old Provencal word for horseshoe nails.
Harvest by hand, picked when fully mature and also sorted by hand, lightly crushed and destemmed, permanent temperature control during fermentation, traditional maceration (about one month), aged in big oak barrels for 18 months.
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